Recipe Detail Page

Preheat the oven to 325°F. Liberally spray 16 wells of two twelve-cup muffin tins with cooking spray.Combine the olive oil, grated onion (with any juice released while grating), and garlic in a large saucepan or Dutch oven, turn the heat to medium-high, and cook until the onion softens and the garlic becomes fragrant, about 5 minutes. Add the ground beef and sausage and stir to break up the meat and mix with the onion and garlic. Add the dried onion, 2 teaspoons of the garlic salt, 1 teaspoon of the black pepper, the garlic powder, dried basil, dried parsley, and red pepper flakes. Stir to combine, reduce the heat to medium, and cook until almost all the moisture has evaporated from the mixture, 12 to 15 minutes.Drain any fat from the meat and return the meat to the pan. Add the entire jar of marinara and stir to coat. Set aside.In a small bowl, stir together the ricotta, cottage cheese, fresh basil, fresh parsley, remaining 1 teaspoon garlic salt, and remaining 11⁄44 teaspoon black pepper.Arrange 3 wonton wrappers in each prepared muffin cup to create a cup with about an inch of overhang at the top. (I like to place the first wrapper diagonally in the cup with a point down in the bottom and the opposite corner sticking out of the cup on top, then overlap the second and third wrappers so there is no exposed pan visible between wrappers. Basically, as long as you have the inside of the cup covered and there is some overhang on top, you’re good to go. Don’t overthink it.)Pinch about 1 teaspoon of shredded mozzarella into the bottom of each wonton cup. Top the mozzarella with a heaping tablespoon of the meat mixture and use a spoon to even it out and squash it down. Scoop an even tablespoon of the ricotta mixture on top of the meat and top that with another pinched teaspoon of mozzarella. The cups should be completely full. Use your fingers to slightly pinch the excess wonton wrappers to wrap the cups up a little on the edges; you should still have most of the mozzarella on top exposed for browning.Spray the tops of the filled lasagna cups lightly with cooking spray. Bake until the cheese is browned and the wonton wrappers are crisp, 35 to 40 minutes. These are best served hot, but are still yummy at warm room temperature.